2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
1 Tablespoon fennel seeds (optional)
1 large onion, halved and sliced thinly
½ red or green cabbage, sliced thinly
2 fennel bulbs, tops removed and bulbs sliced thinly
Sea salt and freshly ground black pepper
8 nitrate-free, pre-cooked sausages, sliced on the diagonal as small or large as you prefer. I cut each link into 4 or 5 slices.
1/3 cup dry white wine